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Orange and Spice Cranberry Sauce

Cranberry Sauce with Orange and Spice

Nothing says the Holidays like this does!
Course Side Dish
Cuisine American
Keyword Cranberry Sauce
Prep Time 5 minutes
Cook Time 15 minutes
(Total time does not include time to cool and chill) 2 hours
Total Time 20 minutes
Servings 6 (Serves about 6 to 8)


For the Sachet of Spices:

  • ½ teaspoon whole cloves
  • 2 sticks cinnamon
  • ½ teaspoon whole allspice berries
  • 1 star anise

For the Cranberry Sauce:

  • ¾ cup water
  • 1-1/2 cups sugar
  • 1 bag (12 ounces) of fresh cranberries
  • Zest from 1 orange


For the Sachet of Spices:

  • Cut a piece of cooking twine that’s about 5 inches long. Set aside. Cut a piece of cheese cloth that’s about 5 inches by 5 inches. In the center, add the cinnamon sticks, whole allspice, whole cloves, and star anise. 
  • Gather all 4 sides of the cheesecloth together and tie the string to make a sachet. Cut off the excess pieces of string and set aside for a moment.

For the Cranberry Sauce:

  • Heat a medium size pan on medium heat. 
  • Add the water, sugar, and the sachet of spices. Stir. When the water comes to a boil, add the cranberries and stir. 
  • Cook until the cranberries begin to pop (about 5 minutes). Remove the pan from the heat, add the orange zest and cool.
  • If you have the time, refrigerate 1 to 3 days before serving. If not, let the cranberries cook a little longer until the desired consistency is reached (about 4 to 5 minutes). Continuously stir as it’s cooking. Stir in the orange zest and let cool to room temperature.
  • Chill in the refrigerator for at least 1 hour and remove the sachet before serving.

Recipe adapted from Mom Parsons' cranberries from the Los Angeles Times